This is my spin on the “Mexican” fish taco because I love French cuisine!
These crepes are lectin free, gluten-free, dairy and soy free and totally delicious and healthier for you than the original.
The fish I used is wild caught Norwegian cod from Wholefoods (when it’s on SALE!) and I made a delicious tartar sauce for a flavor boost!
Makes 7-8 large crepes
Ingredients for Crepes
1 cup millet flour
1 tbsp arrow root starch
1 1/4 cup coconut milk (any nut milk will do)
1 tbsp ghee or coconut oil, melted
1/2 tsp sea salt
Extra coconut oil or ghee for skillet
- In a medium bowl, whisk liquid ingredients.
- Add dry ingredients and whisk well.
- Brush a crepe maker or medium skillet with some oil over medium heat.
- Pour about 1/3 cup liquid mixture and quickly rotate skillet to evenly distribute batter in a large round circle (this will take some wrist action practice, but don’t give up, you will get after the first or second try!).
Ingredients for Fish
400g wild caught cod or haddock
1/3 cup arrow root starch/flour
salt and pepper
enough avocado oil to pan sear your fish
- Mix the arrow root with salt and pepper and dip the fish so it’s well coated. Shake off any excess flour.
- Heat oil on medium-high, then pan fry the fish. Flip the fish when it’s slightly brown on one side.
- Place on paper towel to absorb extra oil and set aside.
- To create your fish crepes, shred different kinds of veggies very thinly using a mandolin. I used red and white cabbage, carrots and zucchini and chopped some avocado. Have fun and get creative using your favorite veggie toppings.
- Place small amounts of the veggies in a row on one half of the crepe, then top with fish and finish with tartar sauce (See recipe on next post)
- Bon Appetit!